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Richard in Cincy

Wienerschnitzel!

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5046 posts
Joined: Dec 12, 2005

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Posted to Thread #30088 at 9:20 pm on Jan 14, 2018

Pound them flat between sheets of waxed paper. Use a heavy rubber plumber's mallet, not those toys the cookwares stores sell.

Waltz through the flour (translation of the Austrian description of this).
Dip in beaten egg.
Roll in crumbs to coat.

Let set on waxed paper sheets until you're ready to cook.

Cook in 1/2 inch oil (lard preferred for authentic Austria), until golden brown.

Serve with a green salad dressed with oil and vinegar (Authentic Austrian would be sunflower oil, lemon juice, cider vinegar, and sugar to taste), and twice-cooked Pommes Frites for a nice trip to Vienna.

Don't forget the GrĂ¼ner Veltliner wine to accompany!


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